October 28th is National Chocolate Day! (Some sources also list July 7th is as National Chocolate Day, but we’ll take just about an opportunity we can get to celebrate our favorite treat.)
Chocolate comes from the seeds of the fruit that grows on Theobroma cacao trees. The seeds of the cacao tree have a very bitter flavor and must be fermented to develop flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form. Cocoa mass is usually liquefied before being molded, with or without other ingredients, and is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Most of the chocolate we eat is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter, and sugar.
Cocoa solids are packed with nutrients, and chocolate is known to have many health benefits. It’s loaded with minerals such as iron, manganese, magnesium, copper, potassium, phosphorus, zinc, and selenium. Chocolate also contains soluble fiber, essential fatty acids, and protein. (Yes, protein!) Chocolate is one the richest sources of the antioxidant flavanol, which is known to protect against certain types of cancer and slow signs of the aging process. It also contains alkaloids such as theobromine, phenethylamine, which are know to have have physiological effects on the body and are linked to serotonin levels in the brain – in other words, chocolate makes you feel better! Studies have shown that chocolate can also lower blood pressure and protect the heart against disease. The health benefits of chocolate don’t mean that you should be eating large quantities of it though, as it is relatively high in calories.
Chocolate is a favorite food around the world, and it’s certainly a favorite here at Vegan Heritage Press. Always make sure to check the ingredients in chocolate before buying it to make sure it’s vegan. Even if it’s a product you’ve bought before, you should still read the ingredients each time you purchase it, as companies sometimes change up ingredients without letting consumers know.
Here are 10 vegan recipes for National Chocolate Day:
Chocolate Chip Cookies from Everyday Vegan Eats by Zsu Dever – This vegan version of the classic American chocolate chip cookie is crisp on the outside and chewy on the inside. Full of just the right amount of chocolate chips to actually be able to taste the cookie, these are like the ones mom used to make.
Austrian Sacher Torte from Practically Raw Desserts by Amber Shea Crawley – The Sacher Torte is the signature dessert of Vienna, Austria, consisting of two layers of dense, somewhat dry chocolate sponge cake with a thin layer of apricot jam in the middle. The whole cake is coated in dark chocolate ganache icing, and is meant to be enjoyed with a good cup of coffee—though it’ll also pair fabulously with a glass of your favorite nondairy milk.
Mexican Hot Chocolate Covered Strawberries from The Lusty Vegan by Aiyndé Howell and Zoë Eisenberg – The combination of sweet strawberries, creamy chocolate, and a tiny kick of cayenne in this sweet yet simple dessert creates the ultimate trifecta of deliciousness.
Midnight Mocha Cookies from Practically Raw Desserts by Amber Shea Crawley – These delicious dark chocolate cookies are so low-cal and low-fat, they actually would make a perfect midnight snack, but it is their deep cocoa color and flavor that gives them their name. They’re also perfect for dipping into a good cup o’ joe in the morning! The coffee extract is optional, but it works wonders at bringing the mocha flavor to the forefront.
Grown-Up Nanaimo Bars from World Vegan Feast by Bryanna Clark Grogan – If you are Canadian or live near the Canadian border, you already know about sweet, gooey, coconut- and-chocolate-laden Nanaimo Bars! This “grown-up” vegan recipe is less sweet than the version you might know from childhood. The addition of the cocoa nibs in the base gives the bars extra crunch and a slightly bitter edge that counteracts the sweetness. Dark chocolate ganache and coffee liqueur add the “grown-up” elements.
Dark Chocolate Sorbet from Practically Raw Desserts by Amber Shea Crawley – Naturally low in fat, sorbet is a frozen dessert made with water instead of milk or cream. This delectable chocolate sorbet – or sorbetto di cioccolato – is both rich and light at the same time.
Fudge Brownies from Everyday Vegan Eats by Zsu Dever – These rich and decadent brownies are easy to prepare, but make sure not to over- or under-cook them. Some crumbs should still be clinging to the test toothpick when the brownies are ready.
German Chocolate Cake from Practically Raw Desserts by Amber Shea Crawley – German chocolate doesn’t actually have anything to do with Germany, as it was named after a Mr. Samuel German. This raw version of the classic cake is naturally sweetened with date syrup and topped with a coconut-pecan frosting that’ll rival any you’ve ever tried.
Velvety Chocolate Mousse from Practically Raw Desserts by Amber Shea Crawley – For some of you, avocado pudding is probably old news, but for others of you, this might be the beginning of a beautiful friendship. Avocado creates a silken texture that you have to taste to believe, and we promise you won’t notice any avocado flavor.
Devil’s Food Cupcakes from Practically Raw Desserts by Amber Shea Crawley – These soft, moist, and devilishly delicious cupcakes will make any chocolate lover swoon.
Whatever sweet treat you decide to celebrate National Chocolate Day with, we hope you have a delicious day!